Garlic Mashed Butternut Squash

Garlic Mashed Butternut Squash

adapted from Food & Wine November 2012

Since we are trying to lead a lower carb lifestyle, we substituted roasted, mashed butternut squash for potatoes.

When ever you cook a squash, reserve the seeds to make roasted seeds. You can roast any type of winter squash the same way you would pumpkin seeds.

Makes 3 servings                                                    0 WW Blue points / serving

2 lb. butternut squash, peeled and sliced into 3/4-inch slices

6 garlic cloves, peeled

1/2 jalapeno, seeded

Cooking spray

1 rosemary sprig

Kosher salt & Freshly ground black pepper

1 Tbsp. Parkay cooking oil spray              

1. Preheat the oven to 400F.
2. Spray foil lined baking sheet with cooking spray.
3. Place the squash, garlic and jalapeno on the baking sheet and spray again with cooking spray; Sprinkle with salt and pepper.
4. Cover with foil and roast until tender, about 45 minute.
5. Discard the rosemary and mince the jalapeno.
6. Transfer the squash, garlic, minced jalapeno and cooking oil spray to the bowl of a food processor* and pureed to desired consistency.
7. Season to taste with salt and pepper before serving.

Enjoy!

* Alternatively, you can transfer the vegetables and cooking oil spray to a bowl and mash with a potato masher.